Louisiana Citrus Crepes

Ingredients

• 2 tablespoons butter melted
• 2 tablespoons cornstarch 
• 1 large eggs lightly beaten
• 3 large egg yolks 
• 0.5 cup milk fat-free
• 2 cups milk fat-free
• 0.7 cup flour all-purpose
• 2 tablespoons mint leaves fresh chopped
• 0.3 cup granulated sugar 
• 0.5 cup granulated sugar 
• 0.5 teaspoon granulated sugar 
• 1 cup grapefruit sections red ( 2 medium)
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 1 cup navel orange sections ( 2 medium)
• 1 tablespoon powdered sugar 
• 0.3 teaspoon salt 
• 1 Dash salt 
• 5 inch vanilla pod split
• 0.5 teaspoon vanilla extract 
• 5 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• blender
• plastic wrap
• wax paper
• spatula
• measuring cup

Directions

1. To prepare filling, pour 2 cups milk into a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to pan. Cook milk over medium-high heat to 180 or until tiny bubbles form around edge (do not boil).
2. Remove from heat.
3. Combine 1/2 cup granulated sugar, cornstarch, dash of salt, and egg yolks, stirring with a whisk. Gradually add 1 cup hot milk mixture to egg mixture, stirring with a whisk. Return milk mixture to pan; bring to a boil over medium heat, stirring constantly with a whisk. Cook 1 minute; remove from heat. Spoon into a bowl; discard vanilla bean. Stir in sour cream.
4. Place plastic wrap on surface of custard. Chill thoroughly.
5. To prepare crepes, combine 1/2 cup milk and next 4 ingredients (through egg) in a blender. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
6. Add flour, 1/2 teaspoon granulated sugar, and 1/4 teaspoon salt. Process until smooth. Chill 1 hour.
7. Heat an 8-inch nonstick crepe pan or skillet over medium heat. Coat pan lightly with cooking spray.
8. Pour about 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned; cook 1 minute or until center is set.
9. Place crepe on a towel; cool completely. Repeat procedure until all of batter is used. Stack crepes between single layers of wax paper to prevent sticking.
10. To prepare remaining ingredients, combine citrus sections, 1/4 cup granulated sugar, and chopped mint; toss gently to dissolve sugar.
11. Place 1 crepe on each of 8 dessert plates; spread about 1/3 cup chilled filling over each crepe. Fold each into a triangle. Top each serving with 1/4 cup fruit mixture.
12. Sprinkle crepes evenly with powdered sugar.
13. Garnish with mint sprigs, if desired.